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Cran-Raspberry Holiday Pie Recipe

Cran-Raspberry Holiday Pie Recipe

Sweet raspberry gelatin tames the tartness of cranberries and pineapple in this holiday pie from Eddie Stott of Mt. Juliet, Tennessee. The fluffy marshmallow-flavored topping is simply amazing! Plan on having seconds.
TOTAL TIME: Prep: 20 min. + chilling YIELD:6-8 servings

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1 cup whole-berry cranberry sauce
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 graham cracker crust (9 inches)
  • 2 cups miniature marshmallows
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Directions

  • 1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set.
  • 2. Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature.
  • 3. Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set. Yield: 6-8 servings.

Nutritional Facts

1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Cran-Raspberry Holiday Pie

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MY REVIEW
GOODBY
Reviewed Dec. 7, 2009

"I prepared this Cran-Raspberry pie today and is

very pleased with taste and appearance. This is a great pie to serve with Thanksgiving and
Christmas meals. For nut lovers nuts can be
added to filling before placing in the crust. I
plan to prepare again for Christmas."

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